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The objective of this study was to identify bilateral differences in pork carcass quality as influenced by single leg shackling and suspension of electrically stunned pigs. Fifty-six Genepacker x EB market barrows (118 kg) were rendered unconscious and insensible to pain via electrical stimulation. Pigs were then shackled and suspended by the right hind leg before exsanguination and remained suspended until scalding. Initial (45-min) pH values of the LM at the 10th to 11th rib interface were different (P = 0.016); shackled side loins possessed a greater i.m. pH than those loins associated with the free side of the carcass (6.26 vs. 6.10). At 24 h postmortem, loins from the shackled side had lower (P < 0.001) L* values than loins from the free side in both the sirloin (53.08 vs. 57.61) and blade (54.61 vs. 57.09) regions. Additionally, b* values were greater (P < 0.001) for loins from the shackled side than loins from the free side in the center (13.81 vs. 13.01) and blade (14.72 vs. 13.68) regions, and in the blade region, a* values were greater (P < 0.001) in the LM from the shackled side than loins from the free side (7.37 vs. 6.26). Moreover, LM chops of loins from the shackled side that were aged 21 d were rated less (P < 0.05) tough (2.74 vs. 3.95) and more (P < 0.05) juicy (4.24 vs. 3.19) than chops from the free-hanging side. However, these differences were not evident after 41 d aging. From the results of this study, it can be concluded that bilateral differences exist within the LM of a pork carcass and that these differences are likely associated with the single-leg shackling and suspension of electrically stunned pigs. Key words: palatability, pork, quality, shackling, variation

Consumer evaluation of the beef shoulder clod revealed that flavor is the most important factor affecting overall liking scores. The eight cooked chuck muscles were subjected to Warner-Bratzler shear (WBS) force analysis in phase I to choose the cooking methods for sensory analysis in phase II.

An experiment was conducted to understand the effect of fat on the release behavior of selected odor-active compounds while ice cream is being eaten. The result reveals that the diverse release patterns of flavor volatiles from ice creams with various fat content were shown to have a direct influence on the temporal sensory profile of the corresponding flavor attribute.

A new study investigates the effect of process conditions on the sensory and physical properties of extruded oat-corn puffs.

Experimental studies help develop regression models, which relate sensory attributes to composition of ten genotypes of processed strained carrots. High total sugar to terpinolene ratios exhibit a correlation with aroma, fresh carrot-flavor and aftertaste. High levels of terpinolene are responsible for cooked flavor and aftertase attributes. Sensory quality of strained processed carrot can be improved by selecting genotypes with high total sugar to terpinolene ratios.

A comparative study using physical, sensory and chemical tests shows the absence of significant differences between vanilla ice cream with 12% milk fat and a vanilla flavor frozen desert with the ratio of saturated, monosaturated and polyunsaturated being 3:2:1, prepared from 65% milk fat, 25% canola oil and 10% soybean oil. Increase of oil concentrations above 35% enhances the risks of quality defects in a product with a 1:1:1 ratio of these fatty acids.

The significance of label information on a consumer's hedonic response to food was studied using samples of processed American cheese and vanilla ice cream. Results suggest that consumers generally like high-fat dairy products despite health risks. Consumers demand nutrition information labels, but most do not use this information in the purchase of food. Perceived risks and information generally do not influence consumer liking of a product, but fat content does influence hedonic responses. Food's sensory attributes, in general, remains the determinant of liking.

A study to determine the effects of changes in screw speed on the temperature, pressure, product characteristics and other variables involved in the extrusion process is presented. A twin-screw extruder was used in evaluating how step changes in screw speed affects product temperature, torque and mass pressure. Results showed that changes in screw speed had significant effects on the entire extrusion process. Unchanging dynamic responses were noted for greater step inputs while unstable responses were noted for small inputs, thus the variance in product characteristics.

The role of Cu++, Al+++, Fe+++ and Zn++ metal cations on the foaming properties in spray-dried, heat-treated egg white were analyzed. Cu++ exhibited the most suitable additive properties to both unsprayed- and spray-dried egg white. Fe+++ and Al++ showed some improvement effects, but the resulting red color from the Fe-conalbumin complex tend to nullify these effects. Zn++ showed the least effectivity for this application.

Beer consumers' perceptions of alcoholic beverages based on their nutritional value and health benefits are studied. Consumer perception of healthfulness changed when provided with nutritional information about the beverages.

Beer and wine consumers' perceptions of alcoholic and nonalcoholic beverages are compared. Beer consumers are more heavily affected by nutritional information than wine consumers.

Objective: To evaluate the clinical performance of Scotchbond Universal (3M Oral Care) and Prime & Bond Elect (Dentsply Sirona) in the restoration of noncarious cervical lesions (NCCLs). Methods and Materials: This was a randomized controlled clinical trial involving 63 subjects. Two hundred and three NCCLs were restored using Scotchbond Universal and Prime & Bond Elect using both an etch-and-rinse and a self-etch technique. Lesions were notch-shaped NCCLs, and the restorations were placed without any mechanical retention. Restorations were finished immediately after placement and scored with regard to retention, marginal discoloration, marginal adaptation, and secondary caries. Similar assessment of the restorations was performed 18 months after placement. Logistic regression was performed for each outcome separately with a compound symmetric variance-covariance structure assumed to consider a correlation of restorations within subjects. All analyses were conducted using SAS version 9.4 (SAS Inc). Results: One hundred and fifty-eight teeth (77.8% of the restorations placed) in 46 subjects (73% of subjects enrolled) were available for the 18-month follow-up. A statistically significant difference was reached only for the comparison Scotchbond Universal/self-etch (SU_SE) and Prime & Bond Elect/etch-and-rinse (PBE_E&R) groups (p=0.01), where a restoration with SU_SE was 66% less likely to maintain a score of Alpha for marginal discoloration than a restoration performed with PBE_E&R. Conclusions: Scotchbond Universal and Prime & Bond Elect presented acceptable clinical performance after 18 months of clinical service. However, Scotchbond Universal, when applied with a self-etch approach, did demonstrate a relatively high level of marginal discoloration when compared to the other groups. [ABSTRACT FROM AUTHOR]